Recipe: Lemon Ricotta Cake

 Delicious family dessert







1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups Ricotta cheese, homemade, low-fat or whole

1/4 cup lemon juice

1/2 cup unsalted butter

1 cup granulated sugar

3 Eggs

4 teaspoons grated lemon peel

1/2 teaspoon vanilla


4 cups desired fresh berries

3 tablespoons granulated sugar

1 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla


Lightly coat bottom and sides of 9-inch round springform pan with nonstick cooking spray. Preheat oven to 350°F.

In medium bowl stir together flour, baking powder and salt. Set aside. In another bowl stir together ricotta cheese and lemon juice. Set aside.

In large mixer bowl beat butter on medium speed of electric mixer about 30 seconds or until butter is softened. Add 1 cup granulated sugar. Continue beating until well combined. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1/2 teaspoon vanilla.

Add flour mixture and ricotta mixture alternately, beating until just combined after each addition. Spread in prepared pan. Bake 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Let cake cool in pan on wire rack for 10 minutes.

Loosen sides of pan. Cool completely.

For topping, in medium bowl toss together berries and 3 tablespoons sugar. Let stand at least 20 minutes.

Meanwhile, in chilled mixing bowl beat cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla on medium speed of electric mixer until firm peaks form.

To serve, cut cake into wedges. Spoon whipped cream and berries on each wedge. Serve immediately. Cover and refrigerate any leftover cake.

Published on Milk Means More – United Dairy Industry of Michigan (  Recipe by Marcia Stanley, MS, RDN Culinary Dietitian.